Cinnamon S'more Cupcakes

Light, fluffy and chalk full of yummy vietnamese cinnamon-butter-brown-sugary goodness topped with homemade marshmallows!

I have three great announcements to make! 

Firstly, KANSAS! Day. After. Tomorrow. Alright, I know I'm the only one excited about that! If you've ever done long distance, you know what I mean. 

Secondly, I'm very excited to announce that I am going to London and Edinburgh for my Thanksgiving Holiday! Tickets have been booked and it should be an excellent time! I'm already looking for foodie suggestions! So if you have a great tip for me please comment below or send it to jana[at]cherryteacakes.com!  

And last (and probably the only one you'll care about) but not least: Amelia Showalter, Gradually Greener, Jenna Huntsberger, ModernDomestic and  Ken Moore, The Indoor Garden(er)  are planning the FIRST DC "State" Fair as part of the Columbia Heights Day Festival on August 28, 2010 at Tubman Elementary Field (11th and Irving Streets NW) AND THEY ARE HOLDING A CUPCAKE BAKE-OFF!!!! If you are a DC resident you can enter here by August 25th! The winner of the cupcake contest will win "fame, glory, and a delicious prize box of treats from Treet!!!" 

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  I'm already scheming away! Only one week to think of what to make! And in honor of this lovely contest here is a little cupcake ditty to get any of you DCists thinking! 

Cinnamon S'more Cupcakes

One day ahead make the marshamallows!

Homemade Marshmallows

Adapted from Alton Brown

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

Flavorings or food colors, as desired

First things first prepare your pan! Spray the pan heavily with cooking spray (or grease with shortening if you prefer). Mix cornstarch and powdered sugar in a separate bowl. Pour about half the mixture into the pan and shake around the coat. Over wax paper, tap out any excess powder. Picking the wax paper up, return the excess powder to the bowl.

Fit your stand mixer with its whisk attachment. Pour the gelatin and ½ cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.   

In a small saucepan combine: 1/2 cup water, granulated sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.

Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.

Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen.  Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, and other flavors or colors, if using, during the last minute of whipping.

If you have a sugar shaker, I recommend shaking on a little powdered sugar to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for 4 hours or overnight. Keep the remainder of the powder mixture.

To make the cupcakes:

1 1/3 cups packed golden brown sugar
2 1/2 tablespoons Vietnamese cinnamon
3 tablespoons flour
9 tablespoons unsalted butter, softened

1 butter cake mix

2/3 cup buttermilk

1 stick of butter, softened

3 eggs

melted chocolate (optional)

In a stand mixer fitted with the paddle attachment, beat the brown sugar, cinnamon, flour and butter until well combined. Scoop out onto parchment paper and form into a log. Allow to freeze for at least 1 hour, until hardened.

Prepare a 9x13 pan. Butter the sides of the pan and dust with powdered sugar. Line the bottom of the pan with parchment paper. For cupcakes, simply line with regular cupcake liners.

Mix together the cake mix and buttermilk. Add in softened butter and blend. Add eggs one at a time, beating in between each addition.

Pour half the cake mix into the pan and distribute evenly. Remove frozen butter sugar mixture from the oven. Grate half the frozen mixture onto the cake batter, and gently fold in. You don’t want it to mix in, but rather have a rippled effect. Pour the cake batter into the pan.  

For cupcakes, scoop a little batter into each cupcake liner, about half of what you regularly would. Gently fold in the grated frozen filling into the remaining batter. Fill the cupcakes to their normal height.

Bake according to the package direction. Let cake two minutes 

To use the homemade marshmallows as a cupcake topping, cut into rounds and place on slightly cooled cupcakes. The heat of the cupcake will melt the bottoms of the marshmallows slightly to adhere them.  DO NOT place them on the cupcake in the oven, or directly out of the oven. The marshmallow will melt too quickly! 

Top with melted chocolate if desired!

** If using a store bought marshmallow place on the cupcakes while they have three minutes left to bake. Genlty press down the marshmallow as it comes out of the oven. 

Enjoy!